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Chicken Khurma – Murg Korma



900 gm chicken cut into 12 pieces.
1/3 cup cashewnuts.
1/2 cup oil.
3 onions chopped.
3 tbs ginger paste ,3tbs garlic paste.
6,8 green chillis chopped.
2 tbs poppy seed.
2 tbs badam soak in warm water 20 mintues .skin removed.
3 tbs grated coconut,brown .
3/4 cup curd.
1 tsp garam masala powder.
1 tsp turmeric powder.
1 tsp coriander powder.
1 tbs lemon juice.
green corriender leaves ,mint leaves for garnishing.

Heat oil and fry cashewnuts [ 4-5 for garnishing until golden brown]. Remove from oil and keep aside.

Grind together: Cashew, curd, badam [cashew soaked in warm water badam also] poppyseed and grated coconut.

Heat the left over oil again and add onions and saute over medium heat until golden brown. Add the ginger garlic paste. add green chillies salt and turmeric, coriander mix. Add salt to taste.

Add the cashew, badam,coconut,poppyseed paste. Cook on low heat for 3-4 minutes. Add garam masala. Now add chicken stir for 3-4 minutes. Add about 11/2 cups water, bring to a  boil, simmer for 15-20 minutes,or until tender. Adjust the seasoning. Sprinkle garam masala,lemon juice, coriander and mint leaves and fried cashewnuts.

Serve  hot with naan.

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